Floating Islands with Raspberry Coulis

Whisked egg whites poached in water, served on a fresh raspberry coulis with toasted almonds and homemade caramel shards.

Vegetarian Dessert Gluten Free French Raspberries

Estimated Nutrition

Calories

1269.8

kcal / serving

1269.8 kcal total

Carbs

242g

per serving

242 g total

Fat

30.6g

per serving

30.6 g total

Protein

19.4g

per serving

19.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

For the caramel shards

tsp

Icing Sugar

For the coulis

110

Caster Sugar

For the meringues

Fruits

150

Raspberries

Fresh

squeeze

Lemon Juice

Freshly squeezed

NutsSeeds

Almonds

Toasted

Other

piece

Egg Whites

Free-range

Method

Heat 100g sugar in a saucepan until it dissolves and turns into a deep caramel.

Drizzle the caramel onto non-stick paper using an oiled spoon and let it cool.

Toast the almonds in a dry pan over medium heat until golden.

Blend raspberries, sugar, and lemon juice in a processor until smooth.

Sieve the fruit mixture to remove seeds.

Whisk egg whites in a clean bowl until stiff peaks form.

Gradually whisk in 110g caster sugar until the mixture is thick and glossy.

Poach teaspoonfuls of meringue in boiling water for 3 to 4 minutes.

Spread coulis on a plate, top with meringues, and garnish with almonds and caramel shards.